Step by Step Easy Rasmalai Recipe

Step by Step Easy Rasmalai Recipe is a delicious and lip-smacking dessert made with homemade cottage cheese (paneer). It’s super yummy and has an incredible melt-in-your-mouth texture that will leave you craving for more! It’s egg-free and gluten-free too.

The term Rasmalai is made up of two words – Ras+malai, where ‘ras’ means syrup or juice and ‘malai’ means cream. Together it creates a luscious treat that makes each and every bite of this rasmalai truly irresistible!! Step by Step Easy Rasmalai Recipe

If you are not familiar with this treat then let me first give you a heads up. Rasmalai is the Indian version of soft and spongy flattened paneer (cottage cheese) balls that are soaked in thickened saffron milk and garnished with silvered dry nuts.

It’s preparation involves two steps. The first step is making of the flattened cheese balls and the second step involves making of thick saffron milk. Sounds yum, isn’t it?

There are so many childhood memories attached to this heavenly bowl! A festive dinner at our place always ended with a bowl full of this elegant treat. My mom always made a huge batch of rasmalai because she knew that her guests will come up for seconds. It’s that good. Sharing my mom’s way of making rasmalai along with her secret way of making milk syrup in minutes.

Now, onto the recipe!

The first step that involves preparation of paneer balls is somewhat similar to rasgulla recipe. Soft and spongy paneer balls are made just the way rasgullas are made.

Paneer balls are not difficult to make; it just takes a little bit of time, practice, and patience. Once you have mastered the art of making crack-free paneer balls, I’m confident that the next steps will be easy for you.

Follow a step by step guide below on how to make soft rasmalai. Make sure you follow the recipe directions carefully. All the tips n tricks related to this recipe are mentioned below in the method section. Step by Step Easy Rasmalai Recipe

Traditionally, the thickened saffron milk is prepared by boiling milk until it is reduce by half. But my mom had an easy approach on how to make the thickened milk in minutes.

Combine milk, sugar and milk powder in a pan. Bring it to a boil. Boil for 20 – 25 minutes, add saffron strands and silvered nuts. Milk will thicken to a desired consistency – neither to thick nor too liquid-y.

Add in flattened paneer balls and let it soak in all the flavor. It’s that easy. Chill rasamali for 3-4 hours or overnight. Tastes better when chilled.

Now you see, there are so many reasons you should give this rasmalai recipe a try. First –

✓ it’s super easy,

✓ second – it’s simple and easy to put together,

✓ third – it’s made with basic ingredients you’re likely to have in your pantry/fridge.

But the most convincing reason is that both the taste, and texture are downright outstanding. If you happen to make this recipe, then do share your pictures with me @Facebookor drop me a line below!

Step by Step Easy Rasmalai Recipe is a delicious and lip-smacking dessert made with homemade cottage cheese (paneer). It's super yummy and has an incredible melt-in-your-mouth texture that will leave you craving for more! It's egg-free and gluten-free too.

Servings

Prep Time

10PIECES

30MINUTES

Servings

Prep Time

10PIECES

30MINUTES

Step by Step Rasmalai Recipe

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Step by Step Easy Rasmalai Recipe is a delicious and lip-smacking dessert made with homemade cottage cheese (paneer). It's super yummy and has an incredible melt-in-your-mouth texture that will leave you craving for more! It's egg-free and gluten-free too.

Servings

Prep Time

10PIECES

30MINUTES

Servings

Prep Time

10PIECES

30MINUTES

INGREDIENTS

INGREDIENTS FOR PANEER

2LitreFull cream milk

1/4cupLemon Juice or vinegar

RASMALAI SYRUP

600mlFull cream milk(about 2.5 cups)

1.25cupsMilk Powder

1/3cupSugar

3tablespoonThinly sliced dry nuts (almonds,pistachios)

1/8teaspoonSaffron strands

1/2teaspoonEliachi Powder (Cardamon Powder)

SUGAR SYRUP

2cupWater

1cupSugar

1teaspoonRose water or Kewra essence

CHANGE SERVING SIZE: PIECES

CHANGE UNITS:

METHOD

MAKING PANEER

Boil milk in a heavy bottom pan. TIP - Always use full cream milk to make paneer. The fat content in full milk makes the best paneer.

When the milk becomes frothy and bubbles start to form on top that's the time to add vinegar/lemon juice. TIP - Wait for milk to get bubbly before adding the acid. This will result in perfect chenna/paneer.

Pour in vinegar/lemon juice.

Slowly mix vinegar/lemon juice in the milk and milk will curdle.

When the whey/liquid in curdle milk turns to pale green in color, take the pan off the flame.

Meanwhile line a strainer with muslin cloth.

Quickly strain paneer. TIP - Letting it sit will result in hard and chewy rasmalai.

Wash paneer under cold water to get rid of vinegar/lemon juice taste. TIP - This will wash away all the taste of acid from paneer.

Squeeze paneer and allow the water to drain.

You can also hang paneer/chenna for 20- 30 minutes until the water stops dripping. TIP - This step is important. If water is not drained well from paneer, rasmalai pieces will start to disintegrate in sugar syrup.

Remove paneer from cloth. Paneer should feel crumbly but moist.

KNEADING AND SHAPING PANEER

Start kneading the paneer like a dough.

Use your whole palm and fingers to knead paneer. It will take somewhere between 9-10 minutes to knead it into a smooth dough. TIP - Knead paneer with your hands. Have tried kneading it in a food processor but the result was not satisfactory.

Take paneer dough in your hand.

Squeeze it tight. It should not feel sticky at all. In fact it should feel creamy and roll smoothly in between your palms. TIP - Squeeze and press in between your palms couple of times before rolling it like a ball. This will prevent cracks.

Gently press in between your palms and flatten the balls. Set it aside and repeat the process with rest of the paneer.

Combine water and sugar in a pan. Add essence of your choice. Bring it a boil.

Slowly add flattened paneer pieces to the syrup. Do not overcrowd the pan.TIP - Make sure there is enough room for the paneer balls to expand during boiling. Leave some space for the pieces to float. Reduce the flame to MEDIUM LOW.

Slowly the pieces will start to float up.

When all the pieces float to the surface..

Cover the pan with the lid and let it simmer for 3-4 minutes on a medium low flame.

Flatten paneer pieces will swell in size. Take it off the flame and allow it to cool.

When comfortable to touch, take a flattened paneer piece and squeeze out all the syrup. Press gently.

When all the syrup is pressed out, paneer pieces will come back to its original shape. Set it aside.

PREPARING THE SYRUP

Onto the final step. Assemble ingredients.

In a heavy bottomed pan, add milk and bring it to a boil. Add in sugar, saffron strands and milk powder.

Sorry to hear about that Ezhil. Couple of reasons why this happened –
1. If the freshly drained paneer was allowed to sit for a while then it will result in hard and chewy rasmalai.
2. Kneading paneer with hands make a huge difference. Was the paneer kneaded well?

Hi
I tried this recipe but all of my rasmalai balls disintegrated in sugar syrup. I may have not kneaded balls well or may have overcrowded the pan, I dont know the exact reason. But now I have this chhena cooked in sugar syrup. Is there any way I can fix it? Will adding will powder and kneading for some more time work?

Sorry to hear about that. There could be many reasons why the rasgullas disintegrated in sugar syrup.
A crowd pan or the moisture content in the rasgullas are the main reasons behind this.
I would suggest, squeeze water from paneer and make paneer burfi. Taste and check sugar before adding more. Here is the link- http://www.ruchiskitchen.com/recipe/paneer-burfi/

Very nice ! I like the presentation and would definitely give this a try . A small question though , assuming you are in US what brand if milk have you used in the pictures ? It looks so creamy . Is it raw milk ?